Description
A comforting slow-braised pot roast with fork-tender beef, rich gravy, and perfectly cooked vegetables.
Ingredients
- 3–4 pounds boneless beef chuck roast, trimmed
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 rib celery, diced
- 2 cloves garlic, smashed or minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups chicken stock or beef stock
- 1 pound Yukon gold potatoes, halved or quartered
- 1 pound carrots, diced or cut into large chunks
- 2 tablespoons cornstarch (for slurry)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 300°F (150°C). Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 5–7 minutes per side until deeply browned, then transfer to a plate and tent with foil.
- Reduce heat to medium-low and add onion and celery. Sauté for 8–10 minutes until softened and slightly caramelized.
- Stir in garlic, tomato paste, and Worcestershire sauce, and cook for 1 minute.
- Deglaze the pot with stock, scraping up browned bits. Return the roast and juices to the pot.
- Bring the liquid to a gentle boil, cover, and transfer to the oven. Braise for 2 hours.
- Add halved potatoes and diced carrots around the roast, cover, and return to the oven for another 1–1.5 hours.
- Transfer roast and vegetables to a platter to rest for 10–15 minutes.
- Thicken the gravy by skimming excess fat, mixing cornstarch with cold water, and whisking it into the simmering liquid until desired thickness is reached.
- Slice or shred the roast against the grain and serve with vegetables and plenty of gravy.
Notes
For a gluten-free gravy, use cornstarch instead of flour. Leftovers can be shredded for sandwiches or casseroles.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American